Although this dessert looks like a cake, it is actually a bread. After you bake it, it will be soft and creamy in the middle and firmer in the outside. Is soooo good to eat in the morning with a cup of coffee, tea or hot cocoa. Enjoy.
Approximate Prep and Cooking Time: 30-35 minutes
Approximate Cost: $6.60 or .83 cents per serving
Difficulty Level: X Easy
2 cups or cake flour (Presto, Swans Down or any cake flour) (.90)
½ box of French Vanilla Jell-O Instant Pudding (.49)
1 ¼ cup of organic blonde sugar (.99)
1 stick of unsalted butter (melted) ($1.10)
3 large eggs (at room temperature) (.48)
1 ½ tbsp. of Kahlua Liquor (.90)
½ package Guava Paste (approx. 7 oz.) ($1.18 @ Walmart) (.59)
½ package cream cheese (@ $2.27 pk.) ($1.15)
Preheat oven at 350 degrees and butter a rectangular “meatloaf” mold lightly.
Melt the butter in microwave, set aside until cool.
Cut the Guava in thick rectangular slices, set aside.
Cut the cream cheese exactly the same, set aside.
Mix in a bowl the sugar, melted butter, the 3 lightly beaten eggs and Kahlua.
Mix the instant pudding and flour together, then gradually add to the bowl until all is well blended. The batter will be lightly thick.
Pour half the cake mix into your prepared buttered pan.
Place the Guava and cream cheese slices on top and then, pour the other half of the cake mix on top.
Bake for approximately, 25-30 minutes, checking for doneness before the time is up. (All ovens work differently)
The bread will be soft and creamy in the middle and firmer than a cake in the outside.
NOTE: Is better to wait until it cools completely to slice it. However, since I love it warm, I sacrifice a neat cut for a warmer slice of warm Guava bread with a cup of latte, smile.
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I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.